Once your mixture is well combined, divide it into 4 equal parts. You can use a kitchen scale for precise measurements, but eyeballing it works just fine. Each portion should be about 2.5 oz (70 g).
Line a baking sheet with parchment paper or a silicone baking mat. If you’re using a pizza stone, you can shape the flatbreads directly on a pizza peel dusted with cornmeal. Take each portion of the carrot-cheese mixture and shape it into a thin flatbread on your prepared surface. Aim for a thickness of about 1/4 inch (6 mm). Don’t worry if the edges are a bit ragged – this adds to the rustic charm of the flatbreads.
In a small bowl, mix together your seasoning blend of sesame seeds, poppy seeds, and dried herbs. Sprinkle this mixture evenly over each flatbread. The seeds will add a delightful crunch and nutty flavor, while the herbs complement the savory cheese and sweet carrots.
Carefully transfer your baking sheet (or slide your flatbreads onto the pizza stone if using) into the preheated oven. Bake for 7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them after the 5-minute mark, as they can go from perfectly crisp to overdone quite quickly.
Once baked to perfection, remove the flatbreads from the oven. Let them cool on the baking sheet for a minute or two – this will help them set and become easier to handle.
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